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ぶり大根｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

ぶり : 300g
大根 : 400g
（A）生姜 : 10g
（B）生姜 : 10g
塩 : 適量
油 : 大さじ1
(C) Soy sauce : 2 tbsp and 1/2 tbsp
(C) Sake : 2 tablespoons
(C) Mirin : 1 tablespoon
(C) Sugar : 1 tablespoon
(C) Water : 150cc
(C) Ajinomoto : 4 swings

Time required

40minutes

Procedure

1) Cut radish 02:11
Peel the radish, cut it into 1.5 cm wide pieces, and cut into half moons.
2) Cut ginger 03:15
Cut the ginger from (A) into julienne with the skin on.
3) Cut the yellowtail 03:44
Cut the yellowtail into pieces that are easy to eat.
Sprinkle salt on both sides and let sit for a few minutes to drain.
4) ぶりを焼く 04:45
ぶりの水分を、キッチンペーパーでふき取る。
フライパンに油をひいて中火にかけ、ぶりを焼く。
下面に焼き目がついたら裏返し、（A）の生姜を加える。
5) 大根を加える 06:16
下面に焼き色が付いたら、ぶりの下に大根を加える。
6) 調味料を加える 07:01
Turn off the heat and grate the ginger from (C) and (B).
7) Finish 08:56
再度火にかけ、沸いたら蓋をする。
弱めの中火で、時折裏返しながら30分程煮込んだら完成。

Point

・ For sake, it is recommended to use sake.
・ If you like, it is recommended to sprinkle small onions and shichimi peppers.
・ The amount of yellowtail can be changed to your liking.
・ When using cooking liquor, adjust the amount of soy sauce.
・ Ajinomoto does not have to be added.
・ Grated ginger may be used as ginger.